Swiss Steak

Swiss Steak




4 T. flour

1 T. dry mustard

3 to 4 cube steaks

1 large onion, thinly sliced

1 cup sliced mushrooms

2 beef bouillon cubes

1 T. Worcestershire

1 cup sour cream



In bowl, mix flour and mustard. Sprinkle some of it over each steak.

Rub in well. Repeat on other side. Set aside remaining flour mixture.

Coat bottom of skillet with oil. Brown steaks over medium high heat.

Arrange onion slices and mushrooms over steaks. Add 1/2 cup of water,

2 bouillon cubes and Worcestershire. Bring to boil.Reduce heat to

low. Cover; cook for 45 minutes. Uncover skillet. Stir onions and

mushrooms into liquid in skillet. Simmer uncovered for 10 minutes.

Remove from heat and transfer steaks to a platter. Stir remaining

flour mixture into sour cream and stir in skillet. Cook several

minutes over medium heat. Stir until it thickens. (stir the sour

cream and flour mixture into the liquid in the skillet) don't boil.

Spoon sauce over steak. Serves 3 to 4